1 whole Chicken, about 3 pounds
2 table spoons of Rosemary, chopped
2 lemons, 1 zested, 2 juiced
4 garlic cloves, minced
Salt to taste
Pepper, to taste
Preheat oven to 375
wash whole chicken and clean out guts, pat dry with paper towels.
Place in a baking pan that has a lid.
Rub chicken down with 1-2 tablespoons of olive oil
I started with seasoning the bottom of chicken with half of the lemon zest one of lemons, juiced, 1 table-spoon of Rosemary, 1/2 of the Garlic cloves, salt and Pepper, then Turn over and do Brest side with the remaining ingredients.
Bake covered for 30 minutes, after 30 minutes remove lid and finish cooking with lid off basting every 30 minutes.
Cook chicken for an hour and a half, or internal temperature is 180 degrees. Let cool 10 to 15 minutes and serve.
So lately I am obsessed with Asian food, mainly Thai food. It has SO MUCH flavor! My hubby and I made a trip to H-mart the day after Christmas after having a discussion about it Christmas day and trying to figure out where it was, we decided we had to go. I could spend hours in this store and buy all the fresh fish and sauces they have! I am obsessed with Lemon grass and fresh mint, and thai basil. And I am in love with grocery stores that aren’t like your typical King Soopers, or Safeway. I love seeing pigs feet, and calf’s heart and a frozen pigs head. Its different and I love it! I don’t look at it from the way some people would look at it like gosh that is a pig’s head, how gross! I look at it as, oh a pig’s head, I bet that would make an awesome broth or stew, so much flavor in that head. I couldn’t eat a calves heart though…nope, I couldn’t think of anything, or anyways to cook with that, or cow tongue nor would I want too…
So I made Spicy Mint Beef and this Recipe to go with:
(Whenever I cook with zucchini, I laugh because my friend James says that zucchini tastes like styrofoam soaked in water, I just think of the day he said that to me whenever I make zucchini, cause it cracked me up)
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 pinch dried crushed red pepper flakes
- 2 teaspoons olive oil
- 3 teaspoons chicken broth
- 3 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 pinch sugar
- 3 medium zucchini, cut into very thin strips
Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
Add next 4 ingredients, stirring well.
Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
Dinner is served…